Homemade Buttermilk Fried Chicken Minis (Crispy Chicken Nuggets)
Homemade Buttermilk Fried Chicken Minis (Crispy Chicken Nuggets)
Ingredients
For the Chicken & Marinade
- 2 pounds boneless, skinless chicken thighs, sliced into bite-sized pieces
- 1/3 cup pickle juice
- 1 1/2 cups buttermilk
- 2 tablespoons yellow mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon mustard powder
- 1 tablespoon fresh dill, chopped
For the Dry Coating (Dredge)
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon Creole seasoning
- 1 tablespoon powdered sugar
For Frying & Serving
- 6 cups vegetable oil, for deep frying
- 12 small rolls, such as Texas Roadhouse rolls
- 1/4 cup honey, as needed, for drizzling
Instructions
- 1
In a large bowl, combine the sliced chicken thighs, pickle juice, buttermilk, yellow mustard, onion powder, garlic powder, paprika, cayenne pepper, black pepper, salt, mustard powder, and fresh dill. Mix thoroughly until all chicken pieces are well coated. Cover the bowl with plastic wrap and refrigerate to marinate for at least 4 hours, or preferably overnight, for best flavor.
⏱️ 15 min
- 2
In a separate large bowl, whisk together the all-purpose flour, cornstarch, paprika, onion powder, garlic powder, black pepper, Creole seasoning, and powdered sugar for the dry coating. Ensure all ingredients are well combined.
⏱️ 5 min
- 3
Set up your breading station: place the bowl with the marinated chicken next to the bowl with the dry coating. Working in batches, transfer chicken pieces from the wet marinade directly into the dry coating. Dredge each piece thoroughly, pressing the coating onto the chicken until it is completely covered and appears dry. Place the coated chicken pieces on a cooling rack set over a baking sheet to allow the coating to adhere.
⏱️ 10 min
- 4
Pour the vegetable oil into a deep pot or Dutch oven, ensuring it is at least 3-4 inches deep. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 5
Carefully add a single layer of coated chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry the chicken for 4-5 minutes, or until they are light golden brown and partially cooked through. Remove the chicken from the oil and place them back on the cooling rack. Repeat with remaining chicken in batches.
⏱️ 20 min•🌡️ 350
- 6
Increase the oil temperature slightly to about 375°F for the second fry. This higher temperature will ensure a crispier finish.
⏱️ 2 min•🌡️ 375
- 7
Return the partially fried chicken pieces to the hotter oil in batches. Fry for an additional 3-4 minutes, or until they are a rich, golden brown and perfectly crispy. Remove from oil and place on a fresh cooling rack lined with paper towels to drain any excess oil.
⏱️ 20 min•🌡️ 375
- 8
Serve the crispy chicken minis immediately, nestled inside small rolls and drizzled with honey or a honey-based glaze, as desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Buttermilk Fried Chicken Minis (Crispy Chicken Nuggets)
Ingredients
For the Chicken & Marinade
- 2 pounds boneless, skinless chicken thighs, sliced into bite-sized pieces
- 1/3 cup pickle juice
- 1 1/2 cups buttermilk
- 2 tablespoons yellow mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon mustard powder
- 1 tablespoon fresh dill, chopped
For the Dry Coating (Dredge)
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon Creole seasoning
- 1 tablespoon powdered sugar
For Frying & Serving
- 6 cups vegetable oil, for deep frying
- 12 small rolls, such as Texas Roadhouse rolls
- 1/4 cup honey, as needed, for drizzling
Instructions
- 1
In a large bowl, combine the sliced chicken thighs, pickle juice, buttermilk, yellow mustard, onion powder, garlic powder, paprika, cayenne pepper, black pepper, salt, mustard powder, and fresh dill. Mix thoroughly until all chicken pieces are well coated. Cover the bowl with plastic wrap and refrigerate to marinate for at least 4 hours, or preferably overnight, for best flavor.
⏱️ 15 min - 2
In a separate large bowl, whisk together the all-purpose flour, cornstarch, paprika, onion powder, garlic powder, black pepper, Creole seasoning, and powdered sugar for the dry coating. Ensure all ingredients are well combined.
⏱️ 5 min - 3
Set up your breading station: place the bowl with the marinated chicken next to the bowl with the dry coating. Working in batches, transfer chicken pieces from the wet marinade directly into the dry coating. Dredge each piece thoroughly, pressing the coating onto the chicken until it is completely covered and appears dry. Place the coated chicken pieces on a cooling rack set over a baking sheet to allow the coating to adhere.
⏱️ 10 min - 4
Pour the vegetable oil into a deep pot or Dutch oven, ensuring it is at least 3-4 inches deep. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 5
Carefully add a single layer of coated chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry the chicken for 4-5 minutes, or until they are light golden brown and partially cooked through. Remove the chicken from the oil and place them back on the cooling rack. Repeat with remaining chicken in batches.
⏱️ 20 min•🌡️ 350 - 6
Increase the oil temperature slightly to about 375°F for the second fry. This higher temperature will ensure a crispier finish.
⏱️ 2 min•🌡️ 375 - 7
Return the partially fried chicken pieces to the hotter oil in batches. Fry for an additional 3-4 minutes, or until they are a rich, golden brown and perfectly crispy. Remove from oil and place on a fresh cooling rack lined with paper towels to drain any excess oil.
⏱️ 20 min•🌡️ 375 - 8
Serve the crispy chicken minis immediately, nestled inside small rolls and drizzled with honey or a honey-based glaze, as desired.
⏱️ 3 min